• Preparation Time 25 minutes
  • Baking Time 30 minutes
  • Makes 24 wings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 tbsp Crisco® Canola Oil
  • 1 small onion, finely chopped
  • 6 cloves garlic, chopped
  • 2 tsp fresh ginger,  chopped
  • 1/4 tsp chili flakes, optional
  • 3/4 cup honey
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 2 tbsp ketchup
  • Chicken
  • 1 cup Robin Hood® Original All Purpose Flour
  • 12 chicken wings, tips removed and cut in half
  • 1/4 cup Crisco Canola Oil
  • Sauce

Serving Size: 24 wings


Serving Size: 24 wings

  • Sauce: Heat oil in small sauce pan. Add onion, garlic, ginger and chili flakes. Cook for 2 to 3 minutes until soft. Add remaining ingredients. Bring to a boil, lower heat and cook for 5 minutes.
  • Chicken: Preheat oven to 375ºF (190ºC).
  • Place flour in a large bowl or plastic bag. Toss wings in flour.
  • Heat oil over medium heat in a large skillet. Add chicken and cook until golden brown. Do not worry about fully cooking chicken as it will bake in the oven.
  • Place chicken and sauce in a 9” x 13” (3 L) baking dish.
  • Bake uncovered in preheated oven for 30 minutes or until sauce is bubbling and chicken is cooked through.


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